Name: Strawberry Lemonade Cookies
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Ingredients: 1 cup unsalted butter, softened; 1.5 cups granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; 2.5 cups all-purpose flour; 1 teaspoon baking soda; 0.5 teaspoon salt; 1 cup freeze-dried strawberries, crushed; 0.5 cup lemon juice

Okay, friends, buckle up because I’m about to share a cookie recipe that’s been such an absolute hit in my house. I think it will be in yours too. If you’re anything like me, you love a good cookie, and you also love the bright, refreshing flavors. What is a lemonade cookie like? Think of them as the cookie version of your favorite summer drink, only way more fun to drink. Isn’t Grandma’s chocolate chip cookie worth it? What is saying? What is that little burst of lemon zest with the sweet strawberry? I can’t get enough of them! They’re the perfect balance of tangy and sweet, soft and chewy.

What is a strawberry lemonade cookie?

What are we talking about here? Strawberry Lemonade Cookies! Think of it as a soft, chewy sugar cookie that’s been infused with the bright, zesty flavors of lemon. Lemonade and little bursts of strawberry goodness. What’s essentially taking the classic lemonade stand experience and turning it into a delightful experience? What is a bite What does it taste like? I love the sweet strawberry flavor that compliments the tart and refreshing lemon. I’m in a hurry. Is it a cookie? If you love sugar cookies but are looking for something a little more exciting, these are totally awesome. They’re not overly sweet, which is a huge plus in my book, and that little tang from the lemon keeps me happy. Why are you coming back for more? I promise they’re a crowd pleaser!

Why you’ll love this recipe?

Okay, let me tell you WHY you absolutely NEED these Strawberry Lemonade Cookies in your life. First, the flavor is just incredible. The combination of sweet strawberries and tangy lemon is a match made in heaven. It’s bright, refreshing, and perfectly balanced. What I love most about this is how the flavors really POP. It’s not just a hint of lemon or a whisper of strawberry; it’s a full-on flavor explosion in your mouth!

Secondly, they’re surprisingly easy to make. I know baking can seem intimidating, but trust me on this one. What is a simple recipe? Even if you’re not a seasoned baker, you can nail these. I’ve had my husband help me, and they still turned out amazing!

Thirdly, it’s a fairly cost-effective recipe. If you have all the ingredients in your pantry, you probably have most of them already. And even if you don’t, things like lemons and strawberries are very easy to find and don’t break the glass. How can I make something special without spending a fortune?

What are some of the best things about a What are some good ways to serve them at a summer BBQ, or bring them to your potluck? I’ve been known to sneak one or two for breakfast with my coffee. Can you serve these with a scoop of vanilla ice cream? What are some good ways to satisfy a sweet tooth? If you love sugar cookies, but want something a little more fun and festive, these cookies are great. If you like lemon bars or strawberry shortcake, get ready to meet your new favorite.

How do you make strawberry lemonade cookies?

Quick Overview

Let’s get down to the nitty gritty. How do you make strawberry lemonade cookies? You’ll start by creaming together the butter and sugar, then add in the wet ingredients. Next, you’ll gradually mix in the wet ingredients until just combined. What are some good ways to fold in some diced strawberries, bake until golden brown, and drizzle with a simple syrup? How do I make cookies without overmixing the dough? What do you smell while baking? How easy is it to make these cookies? Is it true that

Ingredients

For the Main Batter: The main battery.
* 1 cup (2 sticks) unsalted butter, softened – Make sure it’s properly soften, but not melted! I always take mine out of the fridge before baking.
* 1 12 cups granulated sugar – Adds the perfect amount of sweetness. I’ve tried using brown sugar before, but it changes the texture too much.
* 2 large eggs – Brings everything together. Use room temperature eggs for best results.
* 1 teaspoon vanilla extract – Adds a lovely warmth to the cookies. Don’t skimp on the vanilla!
What is the recipe for cookies made with all purpose flour? Make sure to measure it properly – spoon it into the measuring cup and level it off with a knife.
* 1 teaspoon baking powder – Helps the cookies rise and become light and fluffy.
* 12 teaspoon baking soda – Gives cookies a nice chewiness.
* 14 teaspoon salt – Balances sweetness and enhances the other flavors.
* Zest of 1 lemon – This is where that lemonade flavor comes in! Use a microplane for the finest zest.
* 12 cup diced fresh strawberries – Adds a burst of fruity flavor. How do you make a small amount of dough?

For the Glaze:
* 2 cups powdered sugar – Creates a smooth, sweet glaze.
* 14 cup lemon juice – Adds the perfect tang to the glaze. Freshly squeezed is always best!
* 1 tablespoon milk – Helps to thin out the glaze to the perfect consistency.

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

First things first, preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. This is a game-changer for easy cleanup and prevents the cookies from sticking. I always do this, even with non-stick pans, because it makes life so much easier later on. And trust me, you’ll thank me when you don’t have to scrub baked-on cookie dough off your pan!

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Whisking helps to evenly distribute the ingredients, which is important for consistent baking. Don’t skip this step! I used to just dump everything in, but trust me, whisking makes a difference in the final texture.

Step 3: Mix Wet Ingredients

In a large bowl, cream together the softened butter and sugar until light and fluffy. This usually takes about 3-5 minutes with an electric mixer. The mixture should be pale and airy. Then, beat in the eggs one at a time, followed by the vanilla extract and lemon zest. Make sure to scrape down the sides of the bowl to ensure everything is evenly incorporated. This is so important because you don’t want little pockets of unmixed butter or sugar!

Step 4: Combine

Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix! Overmixing develops the gluten in the flour, which can result in tough cookies. Mix until everything is *just* combined – a few streaks of flour are okay. That’s actually how you know that you have not mixed it too much.

Step 5: Prepare Filling

Gently fold in the diced strawberries. Make sure they are evenly distributed throughout the dough. I like to use a rubber spatula for this to avoid crushing the strawberries. The more you mix, the more the strawberry will bleed it’s colour throughout the batter and that is not what we want, we just want to mix it in lightly.

Step 6: Layer & Swirl

Drop rounded tablespoons of dough onto the prepared baking sheet, leaving about 2 inches between each cookie. This gives them room to spread as they bake. I like to use a cookie scoop to ensure uniform sizes. This really helps because it will mean they will all bake evenly. If you don’t have a cookie scoop, two spoons work just fine.

Step 7: Bake

Bake for 8-10 minutes, or until the edges are lightly golden brown. The centers should still be soft. Don’t overbake them! Overbaking will result in dry, crumbly cookies. I always err on the side of underbaking – they’ll continue to set up as they cool. Remember, every oven is different, so keep an eye on them!

Step 8: Cool & Glaze

Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. While the cookies are cooling, prepare the glaze by whisking together the powdered sugar, lemon juice, and milk until smooth. If the glaze is too thick, add a little more milk. If it’s too thin, add a little more powdered sugar. Once the cookies are completely cool, drizzle them with the glaze. I like to use a spoon or a piping bag for this. Let the glaze set for a few minutes before serving. You can also dip the top in the glaze, so every inch is covered!

Step 9: Slice & Serve

Carefully remove cookies from baking sheet and transfer to a wire rack to cool. Once cool, serve immediately and enjoy. Why do cookies disappear fast? If you want to keep them fresh, you can put them on a plate or in an airtight container. What are some of the best bites of summer?

What should I serve it with?

Strawberry Lemonade Cookies are so versatile that you can serve them with almost anything!

For Breakfast:I love pairing these with hot coffee or iced coffee. The sweetness of the cookies balances out the bitterness of coffee perfectly. For a fun presentation, arrange cookies and strawberries on tins.

For Brunch:What are some good Easter cookies to serve with your brunch menu? Serve them alongside a fruit platter, yogurt parfait, or pancakes. For a more elegant touch, dust the cookies with powdered sugar and arrange them on tiers. I usually add a small bow around the bottom tier for pop of colour!

As Dessert:What are some of the best after-dinner treats? Serve with a scoop of vanilla ice cream or whipped cream. What are some of the best ways to serve lemon curd on cookies?

For Cozy Snacks:On a cozy night in, these cookies are perfect with hot tea or milk. What’s a good way to serve cookies with vanilla ice cream? I also love serving them in little paper cups for an extra touch.

My family loves these cookies with almost anything! They are light and fruity and can really complement any side.

Top Tips for Perfecting Your Strawberry Lemonade Cookies

Okay, so after making these Strawberry Lemonade Cookies approximately a million times, I’ve picked up a few tricks that I want to share with you guys.

Strawberry Prep: Make sure to dice the strawberries into small pieces. If they’re too big, they’ll weigh down the cookies and make them soggy. I also like to pat them dry with a paper towel before adding them to the dough to remove any excess moisture. I find the cookies turn out too wet if you don’t dry them a little bit.

Mixing Advice: Don’t overmix the dough! Overmixing develops the gluten in the flour, which can result in tough cookies. Mix until everything is *just* combined – a few streaks of flour are okay. Trust me, a little patience here will make a big difference.

Zest Customization: When zesting the lemon, be careful not to zest too deeply. You only want the yellow part of the peel, not the white pith, which is bitter. I like to use a microplane for the finest zest. It only takes the thinnest layer of the rind off which is great!

Ingredient Swaps: If you don’t have fresh strawberries, you can use frozen strawberries. Just make sure to thaw them completely and drain off any excess liquid before dicing and adding them to the dough. I’ve also tried using other fruits like raspberries or blueberries, and they work well too!

Baking Tips: Keep a close eye on the cookies while they’re baking. Every oven is different, so baking times may vary. The cookies are done when the edges are lightly golden brown and the centers are still soft. Don’t overbake them! I always err on the side of underbaking – they’ll continue to set up as they cool.

Glaze Variations: For a thicker glaze, use less lemon juice. For a thinner glaze, use more. You can also add a drop or two of food coloring to the glaze for a fun, festive look. I also use different flavours of icing, so I get a strawberry icing, or a lemon icing, instead of a glaze, which is great too.

Storing and Reheating Tips

These Strawberry Lemonade Cookies are best enjoyed fresh, but they can also be stored for later.

Room Temperature: Store the cookies in an airtight container at room temperature for up to 3 days. They may become a little softer over time, but they’ll still taste delicious. I’ve always found mine disappear before they even have a chance to go bad!

Refrigerator Storage: For longer storage, you can store the cookies in the refrigerator for up to a week. Just make sure to store them in an airtight container to prevent them from drying out.

Freezer Instructions: These cookies can also be frozen for up to 2 months. Wrap them tightly in plastic wrap and then place them in a freezer-safe bag or container. Thaw them at room temperature before serving.

Glaze Timing Advice: If you’re planning to store the cookies, it’s best to glaze them just before serving. This will prevent the glaze from becoming sticky or melting during storage. However, if you don’t mind a slightly softer glaze, you can glaze them ahead of time.

Frequently Asked Questions

Can I make this gluten-free?

Yes, you can easily make these cookies gluten-free by using a gluten-free all-purpose flour blend. Just make sure to choose a blend that contains xanthan gum, as this will help to bind the ingredients together. The texture may be slightly different, but they’ll still taste delicious! I’ve tried it with a 1:1 gluten-free flour and it worked great, just be sure to watch them closely in the oven as they might bake a bit faster.

Do I need to peel the strawberries?

No, you don’t need to peel the strawberries. Just remove the stems and dice them into small pieces. The peels are perfectly edible and add a bit of extra fiber to the cookies. Plus, it saves you a step!

Can I make this as muffins instead?

While this recipe is specifically designed for cookies, you could adapt it to make muffins. You’ll need to adjust the baking time and temperature accordingly. I would recommend baking them at 350°F (175°C) for about 18-20 minutes, or until a toothpick inserted into the center comes out clean. Fill muffin tins about 2/3 full.

How can I adjust the sweetness level?

If you prefer a less sweet cookie, you can reduce the amount of sugar in the dough. I would recommend starting with a reduction of about ¼ cup. You can also use a natural sweetener like honey or maple syrup, but keep in mind that this will change the flavor and texture of the cookies slightly. Also, you can ease back on the amount of glaze.

What can I use instead of the glaze?

If you don’t want to use a glaze, you can dust the cookies with powdered sugar. You can also drizzle them with melted white chocolate or sprinkle them with colorful sprinkles. Or, you can simply leave them plain – they’re delicious either way! Or if you want to still use a glaze, you can get a plain vanilla glaze, strawberry glaze or lemon glaze!

Final Thoughts

Well, there you have it! My go-to Strawberry Lemonade Cookies recipe. These cookies are more than just a treat; they’re a little burst of sunshine that can brighten up any day. They’re easy to make, incredibly delicious, and always a hit with family and friends. If you’re looking for a fun and festive cookie to add to your baking repertoire, these are a must-try! And if you love this recipe, be sure to check out my other cookie recipes.

So, grab your ingredients, preheat your oven, and get ready to bake up some happiness! I can’t wait to hear how yours turn out. Please let me know in the comments if you try the recipe and share your own variations. Happy baking!